, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Paneer Cheese vs Parmesan Cheese
Paneer Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Paneer Cheese and Parmesan Cheese, including:
- "What is the difference between Paneer Cheese and Parmesan Cheese?"
- "Is Paneer Cheese and Parmesan Cheese the same?"
- "How does Paneer Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Paneer Cheese compare to Parmesan Cheese?"
- "Is Paneer Cheese or Parmesan Cheese better?"
Paneer Cheese Overview
Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Paneer Cheese comes from Bangladesh and India. Parmesan Cheese originated from Italy.
Milk Type and Treatment
Paneer Cheese is made with cow or buffalo milk that is typically pasteurized. Parmesan Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Paneer's texture can be described as "semisoft, crumbly". Parmesan's texture can be described as "hard, artisan".
Taste and Aroma
Paneer Cheese has a mild, slightly milky taste. Paneer's aroma can be described as "very little aroma". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
Appearance and Aging
Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged fresh . Parmesan Cheese has a color of straw .
Rind and Rennet Type
Paneer Cheese's rind is described as rindless and uses vinegar, lemon juice, yogurt, or buttermilk rennet. Parmesan Cheese's rind is described as natural .
Ranking
Paneer is ranked #220 out of 996 types based on community views. Parmesan is ranked #43 out of 996 types based on community views.
Side-by-Side Comparison Table
| Paneer Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Bangladesh And India | Italy |
| Specific Origin | Northern India, Pakistan | Not Specified |
| Milk Type | Cow's or water buffalo's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Rind | Rindless | Natural |
| Texture | Semisoft, crumbly | Hard, artisan |
| Taste | Mild, slightly milky | Salty, savory |
| Aroma | Very little aroma | Nutty, strong |
| Colors | White | Straw |
| Forms | Rectangles, immersed in chilled water | Not Specified |
| Age | Fresh | Not Specified |
| Rennet Type | Vinegar, lemon juice, yogurt, or buttermilk | Not Specified |
Which One Should You Choose?
If you prefer a semisoft, crumbly cheese, go for Paneer. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Paneer has a mild, slightly milky taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
